I always cook with Olive Oil good tasting of foods.
04/13/2010 - 5:25pm
I use canola oil, but my favorite oil to cook with is extra virgin olive oil. From salad dressings to frying it gives food a wonderful flavor and is considered a good oil
04/13/2010 - 5:16pm
olive oil for everything (popcorn, pancakes ,etc)
04/13/2010 - 4:57pm
Olive oil has a much lower flash point than canola oil, therefore extra virgin (light tasting) olive oil is great for sauteeing and for sauces and dressings. Use canola oil for frying due to much higher flash point.
04/13/2010 - 4:54pm
We actually seldom fry much of anything any more but when we do we tend to use canola oil, but some foods just taste better with a good virgin olive oil. I keep a bottle of half olive and half canola oil on the counter for a quick saute. My husband will use a smidge of butter once in a while. We've switched to grilling for most meats and vegetables. My husband will grill in any weather. We eat predomenently a plant based diet, so truely seldom to we heat oils.
04/13/2010 - 4:48pm
Canola & olive oil
04/13/2010 - 4:46pm
For saute or fry, my first choice is grape seed oil. For salad dressing, I like olive oil. Olive oil also for flavoring pasta dishes. In baking, I prefer butter to oil for pastry, but if oil is called for, I try to use an oil whose flavor and heat tolerance compliment the dish. However, if I had to choose just one oil to have on hand, it would be grape seed.
04/13/2010 - 4:39pm
I spritz my omelet/saute pans with canola oil using my Misto. Enough for me and does the job as well.
04/13/2010 - 4:38pm
I fry with canola oil -- the flash point is much higher than olive oil. If I am just sauteeing, then I use a light-tasting olive oil instead of canola, which is a bit heavier.
04/13/2010 - 4:36pm
I use grapeseed oil when I want high temperatures and olive oil when I don't. Personally, I can't stand the stinky-fish odor of canola oil. No matter how fresh it is, when I heat it up, the stuff smells rancid. I also use butter in moderation. And goose or duck fat, which liquefy quickly at room temperature and have high smoke points.